- Basic - Cove molding at floor/wall juncture missing. Dish / prep room **Warning**
- Basic - Floor heavily soiled under equipment at the sushi bar. **Warning**
- Basic - Shelving in the prep area found badly rusted **Warning**
- Basic - Wall soiled with accumulated black debris in prep area. **Warning**
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08/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Cases of Food stored on floor of the walk in freezer. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Cove molding at floor/wall juncture missing. Dish / prep room **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floor heavily soiled under equipment at the sushi bar. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.78° manager dumped water **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use tongs stored on handle of hand sink. **Warning**
- Basic - Interior of microwave heavily soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Moderate Soil residue build-up on exterior of sushi coolers **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.bar cooler. **Corrected On-Site** **Warning**
- Basic - Shelving in the prep area found badly rusted **Warning**
- Basic - Wall soiled with accumulated black debris in prep area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.sushi bar , cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Kitchen cooler: c.h raw pork 47° raw shrimp 48° cooked brown rice 48° due to being over fill line recommend rapid chilling. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm.operator checked chemicals primed machine found at 50 ppm. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.egg wash and butter found on cook line since 11:30 70° 72° recommend rapid chill. Also recommend adding to time plan. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand sink. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Interior of kitchen reach-in cooler heavy soiled with accumulation of food residue. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions.4-1-08 **Warning**
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08/04/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Sterno and medicine stored with/above food, clean equipment and utensils, clean linens and/or single-service items. On shelf above roll top cooler **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than Sushi bar
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in Haru between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink by 3 bay sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed plan to operator.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Krab salad
- Intermediate - Soda gun soiled. Bar **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Cases of food stored on floor in walk-in freezer.
- Basic - Floor area(s) covered with standing water.dish area
- Basic - Sushi bar Cutting boards has sever cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.sushi grade fish
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.over 200 ppm **Corrected On-Site**
- Intermediate - Heavy Accumulation of black mold-like substance inside the ice bin.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sushi grade fish
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Using serve safe.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar
- Basic - Ice scoop handle in contact with ice.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Operator states item put out 30 minutes prior to inspection. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar hws and prep area
- Intermediate - Spray bottles containing toxic substance not labeled.
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tank not adequately secured.
- Critical - Observed container of medicine stored over food prep area. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw beef in walk in freezer
- Observed residue build-up on knife rack
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. on food shelf
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.ash can on line
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.chicken has cup without handle Corrected On Site.
- Observed open dumpster lid.
- Observed personal care item stored with food.vitamines Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over sauce in walk in. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.trash can by back sink
- Critical - Observed toxic item stored by food.fuel with sugar Corrected On Site.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.in standing water at 73f
- Critical - Hand wash sink lacking proper hand drying provisions.sushi Bar Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.server side Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.fish unit/small
- Critical - Observed food stored on floor.kimchee base Corrected On Site.
- Observed garbage on the ground /cigarette butts
- Observed gaskets/seals on cold holding unit in poor repair.condiment cooler
- Observed grease accumulated on kitchen floor.under handsink on sushi line
- Critical - Observed hand wash sink used for purpose other than washing hands.tongs in sink
- Observed residue build-up on nonfood-contact surface.trash cans
- Critical - Observed toxic item stored by food.antibiotic ointment by food Corrected On Site.
- Critical - Observed toxic item stored by food.sterno by sauces on food storage shelf
- Critical - Observed toxic item stored by food.varnish by dry noodles
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.by trash can going into kitchen
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner./any of the items in storage
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times./by 3 compartment sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed attached equipment soiled with accumulated dust./fan cover walk in cooler
- Critical - Observed cloth gloves contacting ready-to-eat food./sushi rice Corrected On Site.
- Observed gaskets with heavy slimy/mold-like build-up./cook line
- Critical - Observed interior and exterior of microwave moderately soiled.
- Critical - Observed interior of walk-in cooler soiled with heavy accumulation of food residue.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.
- Observed residue/gunk build-up in employee handwashing sink
- Observed wall moderately soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/17/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided on sushi menu.Parasite destruction provided by company of tru world. This violation must be corrected by : 2/17/2011.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice 74F. Corrected On Site.time indicated. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 67F on cook line counter recommend rapid chill
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0ppm.MUST USE 3 BAY SINK TO SANITIZE DISHES Corrected On Site.ecolab showed up and fixed machine 100ppm
- Wet wiping cloth not stored in sanitizing solution between uses.sushi line
- Observedmoderate food debree build-up of food debris on shelves at sushi bar where single service items are stored.
- Observed wall moderatly soiled with accumulated food debris.behind 2 RIC's on cook line
- Critical. Insecticide/rodenticide use not in compliance with regulations.can of rid a bug on front line.
- Critical. Observed expired Food Manager Certification.Lim Yooseung 09/02.no other food managers for establishment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. new employee
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12/17/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.snapper from distributor
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.78f sushi rice
- Critical. Observed food stored in a prohibited area.towel on rice
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Set up manual dishwashing for sanitizer
- Critical. Hand wash sink lacking proper hand drying provisions.prep
- Critical. Observed live flies in kitchen.storage
- Critical. Observed unlabeled spray bottle.orange cleaner
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.fish /sushi
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.76f roe Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands.Storing tongs in sink
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0ppm Dishes can be washed and rinsed but must be sanitized manually
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.on oven handle Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.rear counter
- Critical. Observed toxic item stored by food.sterno bysalt Corrected On Site.
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4/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cneese CH
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.88 sushi rice/time/temp form given
- Critical. OBserved sushi rice covered by cloth Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.sushi mats
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen
- Critical. Observed drapes/hangings obscuring exit door. For reporting purposes only.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.doors locked north side
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.Mgr
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12/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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